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At least 19 recordsLinked to original sources

PubMed1976

[GLC-mass-spectrometrical investigation of the volatile components of wines. VI. Aroma compounds of Tokaj aszu wines. a) Neutral compounds (author's transl)].

The aroma compounds of Tokaj aszu-wines (1963, 5-butt. and 1973, 6-butt.) have been enriched by liquid-liquid extraction (pentane-methylenchloride 2 + 1) and compared with the aroma substances of a magyar Furmint wine (1973). After the separation of the acids and after the fractionation of the aroma extracts on silicagel 119 aroma components have been identified in the neutral fractions by means of the combination gaschromatography--mass spectrometry. Concerning the volatile constituents relatively high concentrations of furfural, 5-methyl-furfural, acetoin, different acetals, the ethyl esters of keto-, hydroxy- and dicarbonic acids and the lack of terpenic compounds are characteristic of the aszu wines. Quantitative differences depending on the vintages and the conditions of storage have been determined; particularly the concentrations of the acetales depend on the age of the wines.

Acetates↗

PubMedDate not supplied

[Differentiation of natural red wines from white wines blended with oenocyanine (author's transl)].

A method is proposed for the differentiation of natural red wines from those obtained by addition of oenocyanine to white wines. The procedure is based on the determination of tannin phenolics and nontannin phenolics by selective precipitation with methyl cellulose and subsequent estimation of the intensity of absorption at 450 nm and 520 nm. The sum of ratio: mg/1 non tannin phenolics/absorption at 450 nm X 1000 and mg/1 tannin phenolics/absorption at 520 nm X 1000, furnishes values which are in correlation with the origin of two wines and such as to consent their differentiation.

Cyanates↗

PubMed1976

[GLC-mass-spectrometrical investigation of the volatile components of wines vii. Aroma compounds of tokaj aszu wines b) organic acids (author's transl)].

An inventory of the organic acids detectable by liquid-liquid extraction has been made in different Tokaj wines. After the separation of the acidic compounds in the aroma extracts using Na2CO3 and after the derivatization with diazomethane 65 methylester have been separated by gaschromatography and identified by mass spectrometry. Using a special fractionation method organic acids, amino acids, carbohydrates and phenolic compounds have been isolated in different groups. After the derivatization of the components 50 organic acids have been quantitatively determined by gaschromatography. The compositions of the acids in the wines differ considerably. The quantitative differences are caused by the vintages, the method of production and the kind of storage. The possible biosynthetic pathways of the various acids are discussed.

Acids↗

PubMed1977

[Determination of the ethyl esters of long chain fatty acids in wine distillate, brandy, and wine. II. (author's transl)].

Free fatty acids are able to interfere the determination of the ethyl esters by gas chromatography on Carbowax 20 M. Therefore series of tests were made to remove the fatty acids. Sodium hydrogen carbonate was found to be more suitable than sodium carbonate. A method is described to determine the ethyl esters of fatty acids of caproic to stearic acid and of the unsaturated fatty acids with 16 and 18 carbon atoms.

Alcoholic Beverages↗

PubMed1978

[New analytic criteria for the characterization of wines].

Isotopic analysis, determination of radioactivity are factors allowing a better characterization of wines. The analysis of the composition in stable isotopes of the constituants of wine can provide new analytic criteria for characterizing wines. Thus, the concentration of 13C in ethanol can allow the disclosure of an addition of cane sugar or maize sugar to the musts. A study of the composition in stable isotopes of the water of wines of a certain region made it possible to show a correlation between the amount of D and 18O in the water of wine, and the alcohlic concentration. The setting up of the curve showing the decrease of the radioactivity of 14C in the Girondewines allows a determination of the date, accurate to within one year, of these wines. The enzymatic determination of the gluconic acid present in the wines produced from crops attacked by Botrytis Cinerea allows one to estimate the type of rottenness of the grape; the gluconic acid, which is only present in very small quantities in wines produced from sound grapes, represents about 50 p. 100 of the fixed acides of the grapes affected by "noble rottenness" and up to 90 p. 100 in the case of adultarated grapes. Thanks to the recults obtained in 1976, standards are proposed to allow the characterization of the wines produced from grapes affected by "noble rottenness", so that they can be distinguished from, on the one hand, the wines produced from sound grapes, and on the other hand, the wines produced from adultarated grapes.

Carbon Radioisotopes↗

PubMed1978

[Evolution of phenolic compounds during wine aging].

The phenolic compounds of red wine are separated and isolated by a method involving two precipitations (by EtOH and by MeOH-CHCl2), adsorption of the precipitates and supernatants on to p.v.p., and selective desorption of different fractions by mydroalcoholic and acidic solvents. The method permits the definition of wine composition by groups of phenolic compounds which are identified and quantified, and whose molecular mass is determined. Tanins exist in wine in different forms: combinations with salts (T-S) and with polysaccharides (T-P), highly condensed tanins (TtC), condensed tanins (TC), tanin-anthocyanin complexes (T-A), less condensed tanins (T), procyanidin dimer (P). The combinations of tanins with polysaccharides comprise a new class of compounds whose importance is relatively limited in young wine but increases with time during wine maturation (20 to 30 p. cent of the tanins can exist in this form after 20 years of conservation). The percentage of each class varies in the case of young wine, with the cepage, the level of grape maturaity and the conditions of vinification. During the maturation process, the percentage corresponding to the procyanidin dimer group (P), rapidly attains zero after several years. The tanins of old wines are primarily composed of condensed tanins (TC + TtC) and combinations with polysaccharides and with salts. The anthocyanins exist in wine in 3 forms: free anthocyanins, combined anthocyanins and polymerised anthocyanins which belong to the condensed tanins. The free anthocyanins rapidly dissapear during the first few years of wine maturation. The combined and polymerised anthocyanins generally remain present in regard-less of wine age. These groups play an important role in the determination of wine colour.

Anthocyanins↗

PubMed1978

[Analytical characterization of varietal wines and aging phenomena].

We have studied some wines issued from pure varieties (Gamay, Pinot, Syrah, Malbec, Merlot, Tannat, Jurançon) and from country wines where they are predominant (Cahors: Malbec; Corbieres: Carignan). We have analysed the most important classes of compounds: volatile components, free amino acids, mineral elements, phenolic components, organic acids. In regard of the large variation of "oligoconstituants" and "macroconstituants" concentrations (ratio: I to 30 000), we examine the proportions between the minimum and the maximum of the variation range. We define an abundance degree from 0 to 100 p. 100 for every compound. With this unique scale, it is possible to include all parameters on the same graph and to determine the general profile of a wine from the relative abundance of its components. The wine profiles from same country wine or same variety have approximately the same shape and their curves are well superposed. On the other hand, when we compare the profiles of wines issued from two different varieties, we rapidly visualise the most important differences. We have for instance grouped on a graph the parameters which differentiate Gamay from Pinot and Merlot from Jurançon. Then we show on a precise example the resemblance between a country wine profile (Cahors) and that one of its predominant variety (Malbec). The differences we have observed are well explained by secondary varieties (Jurançon, Merlot, Tannat). The same procedure is applied to study the aging of wines. A graphic representation shows the variations during seven years (1970 to 1976). Five parameters are found to characterise with good precision the age of wine: isobutanol, methyl-3 butanol-1, ethyl acetate, ethyl lactate, ethyl succinate. With a detailed analysis of the components of wines, it is possible to differentiate varieties, age and perhaps many other aspects.

Acetates↗

PubMed1979

Wine versus ethanol in human nutrition. III. Calcium, phosphorous, and magnesium balance.

A metabolic balance study was performed to determine the effects of wine vs ethanol on absorption of various elements. Calcium, phosphorus, and magnesium data are reported here. The study was divided into four 18-day experimental periods during which six healthy males were given, in random order, 1 liter/day of one of the following test beverages: Zinfandel wine (9.3% w/v alcohol); delacholized Zinfandel wine; pure ethanol (9.3% w/v aqueous solution); or deionized water. The test beverages were administered along with a controlled isocaloric diet in four equal feedings over a 12-hr period. Each man served as his own control. Urinary calcium and magnesium did not change appreciably during the course of the study. Urinary phosphorous, however, was significantly greater during wine and ethanol administration, suggesting that alcohol may affect the metabolism or renal tubular reabsorption of this element. Despite considerable individual variation, the data showed that wine and dealcoholized wine enhanced absorption of calcium, phosphorus, and magnesium. This apparently was due to an effect of one or more of the many congeners present in wine and absent in a calorically equivalent amount of pure ethanol. The natural acidity of wine also may have played a role in creating a more favorable intraluminal environment for absorption. There was no significant difference between experimental periods in serum calcium, phosphorus, and magnesium.

Adult↗

PubMed1978

[High-performance liquid chromatography in the determination of organic acids in wine].

We shall distinguish the case of non aromatic organic acids from that one of phenolic acids. In the first one, we have applied to wines a method used for fruit-juices by Palmer and List, 1973. After contact of the wine with a strong acid resin, its is injected on anion exchange resin Aminex A 25 precolumn (formiate form) which retains all the organic acids. The precolumn is washed with water to eliminate neutral components, then connected with the chromatographic column which contains the same resin. The different acids are eluted with a solution of natrium formiate at 70 degrees C. They are detected by differential refractometry (galacturonic, lactic, malic, succinic, tartric acids) and by ultraviolet at 254 nm (shikimic acid). Beside these compounds which are identified by their retention volumes, others not yet attributed peaks are detected. The limits of detection are 2 mg/l for shikimic acid, 30 mg/l for tartric acid and 15 mg/l for the others. Analysis time is about one hour. In the case of phenolic acids, we extract them from wine by diethyl ether after saturation with NaCl or by demixtion. The determination of phenolic acids is done on the ether extract or on the organic layer of the demixtion. Chromatography is obtained on octadecylsilanised column (RP 18) with solvent gradient (from 10% methanol in KH2PO4O,1 M pH 2,1 to 60% methanol in the same buffer) and detection in ultraviolet at 254 nm. The knowledge of recovery of acids by diethyl ether or by demixtion permits to obtain their concentrations in wine. The different so determinated phenolic acids are: gallic, 4 hydroxybenzoic, cafeic, vanillic, syringic and para coumaric acids. We have applied these methods to 32 wines for phenolic acids and 80 wines for non aromatic acids. Some results are presented in the case of 24 wines issued from Gamay and 8 wines from Pinot and it appears that tartric and shikimic acids have more important average concentrations in the former than in the latter.

Acetates↗

PubMed1976

[Gas chromatographic study of odor and flavor components of dry wine].

6, 12 and 18 months after bottling, 1 sample of the primary wine, 2 samples of tank-fermented sparkling wines (taken at different production phases, i.e., during and after the second fermentation) and 3 samples of bottle-fermented raw champagne were analysed for aroma and flavour components. The samples were extracted with ether-pentane (2:1) and analysed by gas chromatography. 21 components were detected, 9 of which were identified (isopropanol, n-propanol, isobutanol, n-butanol, isopentanol, heptanal, n-hexanal, n-heptanol, isooctanol). There were marked qualitative and quantitative differences in composition between the aroma and flavour components of the primary wine sample and the sparkling wines sample taken during the main phase of the tank-fermenting process. This is essentially attributable to the fermenting activities of the yeasts. On the contrary, the aroma and flavour components of the primary wine sample agreed in quality with those of the sparkling wines sample taken at the end of tank-fermentation. It is concluded from these findings that greater amounts of new components do not form during the second fermentation. On the other hand, aroma and flavour components already present in the primary wine came to the fore by the quantitative increase of certain bouquet components. The comparison of the samples of bottle-fermented sparkling wines revealed, irrespective of slight changes, a clear-cut developmental trend. During the aging process, the contents of isopentanol and of a still unidentified component decreased, whereas those of isobutanol, isopropanol, heptanol and a still unidentified component increased markedly. It is stated that differences in the fermenting process manifest themselves mainly by the ratios of the components. The bouquet components were almost similar for both fermenting processes.

Alcohols↗

PubMed1978

Fate of parathion in artificially fortified grape juice processed into wine.

"Semellon" grape juice fortified with a high level of 25 ppm parathion was fermented using Saccharomyces cerevisiae var. ellipsoideus. After 12 days inte parathion levels in the wine and lees were 10.3 and 156 ppm, respectively; the paraoxon, aminoparathion, and p-nitrophenol levels in the wine were 0.16, 0.20, and 4.5 ppm, respectively, and in the lees were 0.04, 3.1 and 10 ppm, respectively. Thus, hydrolysis of parathion to p-nitrophenol and parathion sorption to sedimented particulate matter were important pathways for parathion residue reduction in the wine. The 56-day-old finished wine just prior to bottling contained 8.8 ppm parathion, 0.04 ppm paraoxon, 0.21 ppm aminoparathion, and 3.0 ppm p-nitrophenol. Two months storage at 24 degrees, 12 degrees, 4 degrees, and -20 degrees C had no effect on paraoxon and aminoparathion residue levels in the wine; parathion residues in wine decreased at all storage temperatures.

Drug Stability↗

PubMedDate not supplied

Lack of effect of mealtime wine on the hypoprothrombinemia of oral anticoagulants.

To evaluate the effect of mealtime wine of the hypoprothrombinemic effect of anticoagulant therapy, eight normal subjects were anticoagulated at therapeutic levels for 21 days. Eight experiments were performed with racemic warfarin alone, 7 with warfarin plus a total of 10 oz mealtime wine per day ingested, and 6 with warfarin plus a total of 20 oz wine per day. Each subject served as his own control. After day 3, the average one-stage prothrombin activity was 33%, 33%, and 32% and the average warfarin level was 2.9, 2.9, and 3.1 microgram/ml for warfarin alone, warfarin plus 10 oz of wine, and warfarin plus 20 oz of wine, respectively. It is concluded that 10 and even 20 oz of daily mealtime wine has no effect on therapeutic hypoprothrombinemia.

Administration, Oral↗

PubMed1976

[Bouquet qualification of wines by gas chromatography. 2. Development of measuring unit for bouquet qualification by determination of relationship of chromatographic peak areas and conditions of application].

In a previous paper we described a method by which routine head-space analysis of wines can be performed with sufficiently accurate results by means of gas chromatography. From the results thus obtained, with application of organoleptic data, chemical and classical analytical parameters of aromatic changes during seasoning and storing wines as well as mathematical-statistical data of the method elaborated, a mathematical relationship has been derived between gas chromatographic peak areas characteristic of different aroma components and the bouquet of wine. Reliability of the method has been verified by the fact that, in spite of the small number of samples, the bouquet of seven different types of wine could be discriminated in 95,45% probalility. The method allows arbitrary choice in the number of samples and in the degree of reliability required, in investigating the quality of a wine. For this purpose, another mathematical relationship has been set up to provide criteria for the distinction of the quality of bouquets. By this method, the bouquet of various types of wines or within an identical type, the bouquet of different vintages and/or bottlings can be determined.

Chromatography, Gas↗

PubMed1979

Behavior of dialifor, dimethoate, and methidathion in artificially fortified grape juice processed into wine.

Dialifor and methidathion were added to diluted "Zinfandel" grape concentrate at 25 ppm and dimethoate at 1.0 and 25 ppm prior to fermentation with Saccharomyces cerevisiae. The finished wine 56 days later contained 10% (2.5 ppm) of the dialifor, 46% (12 ppm) of the methidathion and 85% (21 and 0.98 ppm) of the dimethoate added to the grape must. Residues in wine stored at 24 degrees C dissipated by hydrolysis; half-lives in wine were 7 days for dialifor and methidathion and 30 days for dimethoate. Residues were unchanged in wine in frozen storage for one year. Analysis of seven commercial wines for dimethoate indicated less than 0.03 ppm dimethoate was present; identity could not be confirmed by thin-layer chromatography at this level.

Beverages↗

PubMed1976

Wine versus ethanol in human nutrition. I. Nitrogen and calorie balance.

There are implications in the literature that wine is different from other alcoholic beverages and that it may even have a beneficial effect on the nutritional process. A metabolic study was undertaken in an attempt to document the effects of wine versus ethanol on absorption of various nutrients. Nitrogen and caloric data are presented here. During each of four 18-day experimental periods, six healthy, young men were given, in random order, a liter per day of the following test beverages: Zinfandel wine (9.3% w/v alcohol); dealcoholized Zinfandel wine; pure ethanol (9.3% w/v aqueous alcohol solution); and deionized water. These beverages were divided into four equal feedings and administered with a carefully controlled isocaloric diet over a 12-hr period. The subjects tended to lose weight on alcohol-containing regimens, suggesting that calories from alcohol may not be as efficient as those from fat and carbohydrate. Urinary excretion of nitrogen was significantly greater during wine and ethanol administration than during feeding of the other test beverages. This was reflected in an increase in uric acid and urea nitrogen output, primarily, the latter, suggesting that alcohol may directly affect protein catabolism. There was no significant difference in fecal nitrogen excretion between experimental periods.

Adult↗

PubMed1978

Correlations between quality and pigment parameters in young Beaujolais red wines.

The commercial qualities of 15 young Beaujolais red wines from the 1974 and 1975 vintages were scored by experienced tasters in the following summers. Measurements were made of a wine colour and the separate contributions to it by the coloured anthocyanins and the polymeric pigments, b total anthocyanins (coloured plus non-coloured) and c total pigments, i.e. total anthocyanins plus total polymers (coloured and non-coloured). All the tasting and analytical data were subjected to regression analysis. Statistically significant correlations were found in both years: a. Between overall quality and the contents of total pigments, total anthocyanins, coloured anthocyanins and the tasters' mean colour scores; b. Flavour and the contents of total pigments and total anthocyanins. Thus the colour of the acidified wine (total pigment) was the most simple indication of flavour and quality in these young wines of the same variety and age. In other respects there were marked differences between the vintages. In 1974 additional significant correlations were found a between overall quality and wine colour, pH and non-coloured anthocyanins, b between flavour and colour scores and coloured anthocyanins, and c between aroma and total pigments, total anthocyanins, coloured and non-coloured anthocyanins and pH. In 1975, flavour correlated with non-coloured anthocyanins and pH. The results demonstrate the desirable effects of anthocyanins on quality.

Anthocyanins↗

PubMed1978

[Automatic determination of the alcohol level of dry wines].

An automated technique for the alcoholometric grade determination based upon measurement of dilution heat of ethanol in wine and appropriate reagent was tested. Interferences with wine other components was studied along with methods to minimize them. Two sets of determinations on more than 100 samples of various qualities (red wines, roses wines, white wines) and various geographical sources were performed and they were compared with the pycnometric reference technique. It is shown than this comparative study that for almost 95 p. 100 of the samples the alcoholometric grade can be determined with this automated technique with an accuracy better than 0,1 p. 100.

Autoanalysis↗

PubMedDate not supplied

[Use of enzyme preparations in wine production (author's transl)].

The Author after having examined the present acquirements of the native enzymes of the grapes, summarizes the enologic uses of the enzyme preparations at various degrees of purity with the point of view of the influence on the organoleptic (color, aromatic composition) ad rheologic (yield, filtrability) characteristics of the musts and wines besides some microbiological implications. Subsequently the Author exposes the original results extrapolated from the pilot and industrial trials on the use of different hydrolases (pectinase, cellulase, hemicellulase, acid protease, xylanase) on the wine-making processes (traditional red wine-making, heating red-wine-making, white wine-making). From the comparison of the last data with those of the reference are drawed conclusive considerations on some aspects of the subject.

Enzymes↗